Scoop the crab mixture into six mounds and lightly pack into patties, about 1½-inches thick. In the skillet, heat the oil until simmering, and sear the crab cakes on both sides until golden brown ...

1 pound crabmeat. 2 to 4 tablespoons unseasoned bread crumbs, plus more for dredging. Vegetable oil for frying. 1. Combine mayonnaise, mustard, Old Bay Seasoning and parsley in a bowl.

It’s Friday. Why not celebrate with crab cakes? It’s almost pointless ordering a main course at a restaurant when you can make a meal off of an appetizer plate of these delights. And they’re ...

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1. Stir the crabmeat, onion, bell pepper, cilantro, lemon juice, soy sauce, and sesame oil together in a medium bowl. Stir in the apple. Add the mayo, mixing until all of the ingredients are ...

Ingredients: 16 ounces lump Alaskan crab meat, fresh or canned1 small red onion, finely chopped1/2 red bell pepper, finely chopped2 tablespoons finely chopped cilantroJuice of 1 lemon1 tablespoon ...

This crab cakes recipe comes together quickly, but also is do-ahead easy. The patties can be prepped up to a day ahead, then refrigerated until ready to fry.